Search results

It's tough being a newbie brewer, when you're new to the hobby it's hard to resist checking on your ferment frequently. As fermentation slows down it's more important to leave it alone and keep the lid on the fermenter. The cloud of CO2 which has formed above the fermenting liquid in your...

Slow down FFS. Give it two weeks in the fermenter. Brew Well and Cheers, Screwy

Have a look here : http://aussiehomebrewer.com/topic/61305-townsville-brewing-club/ Cheers, Screwy

Thanks, I was looking for some other cause, maybe oxidation of your starter wort. some brewers leave the starter on the stirplate way past phase one sometimes for 4 - 5 days. Screwy

Hmmm, maybe it's not Acetaldehyde, tell me about how you prepared your starter. Q1 Starter size and gravity Q2 Was the yeast fresh Q3 Did you use a stirplate/aerate. If so how long for. Screwy

We need you to describe these flavours to be able to respond in a helpful way. Screwy

Received mine today, Many thanks Chris! Screwy

Correct, for the brewery a 10% (5% bleach plus 5% Vinegar to drop the PH) solution makes a great disinfectant for brewery equipment. It is not a No Rinse Sanitiser! It is a disinfectant and equipment should be rinsed after use, then stored prior to next use. Yes, Chlorine based disinfectant...

Yes they do, to be used as a SANITISER. Different jobs for different chemical agents. Sodium Percarbonate = CLEANER (breaks down organic matter) 10% Bleach/Vinegar Solution = DISINFECTANT No Rinse Solutions = SANITISER Disinfectants STOP bacteria and sanitisers SLOW down bacteria. The...

Never used Caustic to clean fermenters only brew plumbing and vessels. Used to clean my fermenters with Sodium Perc, then sanitise with Bleach/Vinegar Solution. Immediately after rinsing they smelled of bleach/vinegar, but after a while they smell the same as they did prior. Would never...

Side by sides proved only that beer fermented in plastic had a different aroma and tasted different. The second half fermented in stainless tasted clean, more hop bright and more like whatever the beer style was that was being fermented. One plastic fermenter would produce an acetaldehyde like...

When it comes to plastic fermenters. You can clean them and sanitise them. But getting rid of the aroma left behind from the previous beer/cider/ginger beer/hop aroma is very difficult. Some carries over! Since moving to double and triple batches I have done enough side by side tests using...

Up your GPR time to 20 min should do it Brian Cheers, Screwy

Some good info here from Danstar.

Hey mckenry, try it again without Oxygen. As mentioned previously experiments (from memory around 2007) using O2 and a DO meter. Ferment lag time was extended when wort was oxygenated (pure O2 via diffuser) to 15ppm. Much shorter when dried yeast was simply rehydrated. Results were as to be...

I concur........... You aerated not oxygenated, a good idea as a google search will indicate that oxygen is not as important when using dried yeast. Experiments I carried out years ago indicated this was of nil or negative gain. Good to see you are using yeast strain, pitching rate and...

Anyone heard anything about this http://www.bargarabrewingco.com Apparently a contract brewing outfit atm. Cheers, Screwy

Use it frequently, a great yeast, rehydrate as per instructions and use at the rate of 1g/l and it will be away at 12hrs. Screwy

Hi, I'm of for a couple of weeks and will be brewing sometime during the break. If we can swing it for a weekend I might be able to have some of the local brewclub around. Live in Gympie 3 hrs from the GC. PM if interested. Screwy

Exactly the same situation at Rainbow Beach Sports Club. They have a 150 lashes tap that has been pouring sour beer for months. I ask each time if the beer is not popular as it tastes like it has been in the line for a while. "No its popular" is the reply from page one of their book of standard...